Preheat oven to 425ºF and grease a mini muffin pan or line a baking sheet with parchment paper.
Place a saute pan over medium heat. Add olive oil and onion, saute for 4-5 minutes, and add garlic until it begins to lightly brown. Add the cannellini beans and mix together for 2 minutes. Remove from the heat.
In a food processor or high-speed blender, puree the beans, garlic, onions, salt, and lemon juice. Blend on high or process for about 2 minutes, until creamy.
In a pot, steam broccoli florets for 2 minutes.
Add broccoli, panko bread crumbs, oregano, onion powder, garlic powder, flax egg, and Sriracha sauce in a food processor and pulse 2-3 times until well combined.
In a large bowl, combine the bean dip with the broccoli ingredients. Mix until well combined.
Scoop a 1 1/2 tablespoon of the mixture and place in the greased mini muffin tin or lined baking sheet. Bake in the oven for 20-25 minutes, until golden on top. Serve warm with Sriracha sauce, low sodium ketchup or sauce of your choice.
1 flax egg – 1 tablespoon flaxseed + 3 tablespoons water in a dish to thicken for 15 minutes.
Serving size: 1 popper, Calories: 40 calories, Fat: 1 gram, Saturated fat: 0 grams,Carbohydrates: 6 grams, Sugar: 0.5 grams, Sodium: 70 milligrams, Fiber: 1 gram,Protein: 1.5 grams, Cholesterol: 0 milligrams